Best 4 Asian Quinoa Salad Recipes

Calling all quinoa enthusiasts and Asian cuisine lovers! Embark on a culinary journey to create a vibrant and flavorful Asian Quinoa Salad. This delightful dish combines the goodness of quinoa with an array of fresh vegetables, aromatic herbs, and a tantalizingly tangy dressing. Prepare to tantalize your taste buds with a symphony of textures and flavors.

In this comprehensive guide, you'll discover two irresistible variations of the Asian Quinoa Salad: the Classic Asian Quinoa Salad and the Spicy Asian Quinoa Salad. Both recipes share a foundation of fluffy quinoa, crisp cucumber, juicy tomatoes, and refreshing cilantro. The Classic Asian Quinoa Salad boasts a perfectly balanced dressing with soy sauce, rice vinegar, and sesame oil, while the Spicy Asian Quinoa Salad ignites your palate with the heat of Sriracha and chili garlic sauce.

So, gather your ingredients, put on your apron, and let's embark on a culinary adventure that will leave you craving for more!

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN QUINOA SALAD

Asian Quinoa Salad image

An Asian-inspired vegetarian salad made with quinoa, cabbage, edamame, and a spicy sweet dressing.

Provided by jodster52

Categories Salad Grains Quinoa Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13

Ingredients

2 cups vegetable broth
1 cup quinoa
1 ½ cups thinly sliced purple cabbage
1 cup chopped carrots
1 cup frozen shelled edamame (green soybeans)
4 green onions, thinly sliced
1 ½ tablespoons rice wine vinegar
1 tablespoon vegetable oil
2 teaspoons sriracha sauce
2 teaspoons soy sauce
1 teaspoon minced fresh ginger
1 ½ teaspoons white sugar
½ teaspoon Asian-style mustard

Steps:

Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
Mix cabbage, carrots, edamame, and green onions together in a large bowl.
Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 39.1 g, Fat 6.4 g, Fiber 5.6 g, Protein 7.6 g, SaturatedFat 0.9 g, Sodium 584.9 mg, Sugar 7.2 g

CHICKEN, SESAME AND QUINOA SALAD

Chicken, Sesame and Quinoa Salad image

This delicious, colorful salad is a great way to introduce whole grains to your kids!

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup quinoa
4 teaspoons vegetable oil
1 teaspoon grated ginger
3 scallions, whites and greens sliced
1 clove garlic, grated
1/4 cup fresh lemon juice (about 2 lemons)
2 1/2 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
1 1/2 cups shredded white meat rotisserie chicken, skin and bones removed (about 5 ounces)
1 1/2 cups shredded white meat rotisserie chicken, skin and bones removed (about 5 ounces)
1 1/2 cups finely shredded cabbage (such as napa, red, green or a combination)
1 cup thinly sliced (size of a matchstick) carrots (about 2 carrots)
1 cup sugar snap peas, sliced on the bias
1 teaspoon black sesame seeds

Steps:

Cook the quinoa according to package directions, set aside to cool.
Heat the vegetable oil in a small saucepan over medium heat. When the oil is hot, add the ginger, scallions and garlic. Immediately turn off the heat and stir. Let cool slightly for a few minutes, then whisk in the lemon juice, soy sauce and sesame oil.
Put the cooked quinoa, chicken, cabbage, carrots and peas in a mixing bowl. Add the dressing and toss. Sprinkle with sesame seeds. Keep refrigerated in an air-tight container for up to 3 days.

Nutrition Facts : Calories 250 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 25 milligrams, Sodium 470 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 14 grams

ASIAN QUINOA

Asian Quinoa image

I love to cook and come up with new recipes. I serve this dish at least once a month and sometimes more. For a different twist, I'll occasionally add a scrambled egg or use soy sauce instead of the rice vinegar. -Sonya Labbe, Santa Monica, California

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 cup water
2 tablespoons rice vinegar
2 tablespoons plum sauce
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/2 cup quinoa, rinsed
1 medium sweet red pepper, chopped
1/2 cup sliced water chestnuts, chopped
1/2 cup fresh sugar snap peas, trimmed and halved
2 green onions, thinly sliced

Steps:

In a large saucepan, combine the first eight ingredients; bring to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. , Remove from the heat. Add the red pepper, water chestnuts, peas and onions; fluff with a fork. Cover and let stand for 10 minutes.,

Nutrition Facts : Calories 138 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

ASIAN QUINOA SALAD

Asian Quinoa Salad image

This bright and healthy Asian Quinoa Salad is great for an easy lunch or dinner. It is also great to take to parties! It is always a hit! Adapted from Two peas and their pod.

Provided by Sharon123

Categories Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup edamame, shelled and cooked
1 red bell pepper, chopped
1/2 cup shredded carrot
1 cup diced cucumber
1/4 cup light soy sauce (or tamari sauce)
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons chopped green onions
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
salt and black pepper, to taste

Steps:

Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.
Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.
In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.
Pour the dressing over the quinoa salad and stir to combine.
Note-Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. This salad is good served at room temperature or chilled.

Nutrition Facts : Calories 331.3, Fat 11.7, SaturatedFat 1.5, Sodium 1204.9, Carbohydrate 41.8, Fiber 7.8, Sugar 3.5, Protein 17.6

Tips:

Use high-quality quinoa: Opt for organic quinoa that is free from pesticides and herbicides. Quinoa from Peru or Bolivia is often considered to be the best.
Rinse the quinoa thoroughly: Rinsing the quinoa helps to remove the saponin coating, which can give it a bitter taste. You can rinse it for at least 30 seconds or until the water runs clear.
Cook the quinoa according to package instructions: Different brands and types of quinoa may have slightly different cooking times. Always refer to the package instructions for the best results.
Use a variety of vegetables: The beauty of this Asian quinoa salad is that you can use a variety of vegetables. Some popular choices include carrots, cucumbers, bell peppers, and edamame. Get creative and use what you have on hand!
Make the dressing ahead of time: The dressing for this salad can be made ahead of time, which saves you time when you're ready to assemble the salad. Simply whisk all of the ingredients together in a jar or bowl and store it in the refrigerator for up to a week.
Serve the salad chilled: This salad is best served chilled. You can either chill it for at least 30 minutes before serving or make it ahead of time and store it in the refrigerator overnight.

Conclusion:

Asian quinoa salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. With its vibrant colors and unique flavors, this salad is sure to be a hit at your next party or gathering. So what are you waiting for? Give this recipe a try today!

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